Cinnamon Sugar Donut: The Ultimate Guide to Baking Perfection Recipe

Introduction

These cinnamon sugar donuts are a delightful treat perfect for any time of day. Crispy on the outside, soft and tender on the inside, they’re coated in a classic cinnamon sugar blend that makes every bite irresistible. Baking them at home is easier than you might think!

Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (105-115°F)
• 1/2 cup granulated sugar, divided
• 1 teaspoon salt
• 1/2 cup milk, scalded and cooled to lukewarm
• 2 large eggs, lightly beaten
• 1/4 cup (4 tablespoons) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• 2 tablespoons ground cinnamon
• 1/4 cup (4 tablespoons) unsalted butter, melted (for coating)

Instructions

1. Step 1: In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar from the 1/2 cup and let it sit for 5-10 minutes until foamy.
2. Step 2: In a large bowl or stand mixer, combine the remaining sugar, salt, and lukewarm milk. Stir until the sugar mostly dissolves. Add the beaten eggs and melted butter, mixing well.
3. Step 3: Pour the activated yeast mixture into the wet ingredients and stir gently to combine.
4. Step 4: Gradually add flour, one cup at a time, mixing on low speed or by hand, until a soft dough forms.
5. Step 5: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
6. Step 6: Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
7. Step 7: Punch down the dough and roll it out to about 1/2 inch thickness.
8. Step 8: Cut out donuts using a donut cutter or two round cutters.
9. Step 9: Re-roll scraps gently and cut out more donuts.
10. Step 10: Place donuts and holes on a parchment-lined baking sheet, cover loosely, and let rise again for 30-45 minutes until puffy.
11. Step 11: Heat 3 inches of vegetable oil in a heavy saucepan to 350-375°F (175-190°C).
12. Step 12: Fry the donuts in batches for 1-2 minutes per side until golden brown. Avoid overcrowding the pot.
13. Step 13: Remove with a slotted spoon and drain on a wire rack set over paper towels.
14. Step 14: Mix granulated sugar and cinnamon in a shallow dish.
15. Step 15: Brush warm donuts with melted butter, then coat thoroughly in the cinnamon sugar mixture.
16. Step 16: Serve immediately and enjoy these fresh, homemade cinnamon sugar donuts.

Tips & Variations

• Use a dough thermometer to ensure your milk and water are at the right temperature for activating yeast (105-115°F).
• Substitute half the all-purpose flour with bread flour for a chewier texture.
• For a baked version, bake donuts at 375°F for 10-12 minutes instead of frying, then coat with cinnamon sugar.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat by warming briefly in the oven or microwave, then recoat with cinnamon sugar for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the warm water slightly and add the yeast directly to the flour mixture. You may also skip the proofing step.

Why are my donuts dense instead of light and fluffy?

Donuts become dense if the dough isn’t kneaded enough or if the yeast isn’t properly activated. Make sure to proof your yeast until foamy and knead the dough until smooth and elastic for best results.

Cinnamon Sugar Donut: The Ultimate Guide to Baking Perfection Recipe

---

★★★★★

4.8 from 134 reviews

• Author: Sophie
• Total Time: 2 hours 10 minutes
• Yield: About 20 donuts and holes 1x

Pin Recipe

Print Recipe

Description

This Cinnamon Sugar Donut recipe guides you through making perfect, fluffy homemade donuts coated in a sweet cinnamon sugar blend. Using a yeasted dough, these classic fried donuts are soft, airy, and coated with melted butter and a flavorful cinnamon sugar mix, making them irresistible treats for breakfast or any time you crave a sweet, comforting snack.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (105-115°F)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup milk, scalded and cooled to lukewarm
• 2 large eggs, lightly beaten
• 1/4 cup (4 tablespoons) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting

Frying and Coating

• Vegetable oil, for frying (about 3 inches deep in pot)
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (4 tablespoons) unsalted butter, melted

---

Instructions

1. Activate the Yeast: In a small bowl, dissolve the active dry yeast in the warm water. Add a pinch of sugar from the 1/2 cup and let it sit for 5-10 minutes until foamy to activate the yeast.
2. Combine Wet Ingredients: In a large mixing bowl, combine the remaining sugar, salt, and lukewarm scalded milk. Stir until mostly dissolved, then add beaten eggs and melted butter, mixing thoroughly to incorporate all ingredients.
3. Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients bowl and gently stir to combine.
4. Gradually Add Flour: Slowly add the flour one cup at a time while mixing (using a stand mixer with dough hook on low speed or by hand with a wooden spoon) until a soft dough forms.
5. Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes until smooth and elastic or knead with the stand mixer dough hook on medium speed for about 5 minutes.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean towel, let rise in a warm place for 1 to 1.5 hours, until doubled in size.
7. Punch Down the Dough: Gently punch down the risen dough to release air and turn it onto a floured surface.
8. Roll Out the Dough: Roll the dough to about 1/2 inch thickness.
9. Cut Out Donuts: Use a donut cutter or two round cookie cutters to cut into donuts and holes.
10. Re-roll Scraps: Knead dough scraps lightly and roll out again to cut more donuts until no dough remains.
11. Second Rise: Place cut donuts and holes on parchment-lined baking sheet and cover loosely. Let rise again for 30-45 minutes until puffed and nearly doubled.
12. Prepare for Frying: Pour about 3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer.
13. Heat the Oil: Heat oil over medium heat to 350-375°F (175-190°C), maintaining this temperature for frying.
14. Fry the Donuts: Carefully lower a few donuts at a time into hot oil without overcrowding. Fry 1-2 minutes per side until golden brown.
15. Remove and Drain: Use slotted spoon or spider to remove donuts, placing them on a wire rack with paper towels to drain excess oil.
16. Prepare Cinnamon Sugar: In a shallow dish, combine granulated sugar and ground cinnamon, mixing evenly.
17. Coat the Donuts: Brush each warm donut with melted butter, then immediately dip into the cinnamon sugar mixture, coating all sides well.
18. Serve and Enjoy: Arrange coated donuts on a serving platter and serve immediately for best flavor and freshness.

Notes

• Use a candy or deep-fry thermometer to maintain consistent oil temperature for even frying.
• Do not overcrowd the frying pot to avoid lowering the oil temperature and soggy donuts.
• The dough is easiest to work with when slightly warm but not hot, so ensure milk and butter are cooled to lukewarm.
• Donuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days and reheated briefly before serving.
• You can substitute vegetable oil with canola or peanut oil for frying if preferred.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: cinnamon sugar donuts, fried donuts, homemade donuts, yeasted donuts, cinnamon sugar coating, breakfast treat